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Description

This is a simple no-cook meal for a hot summer day. The tuna salad is made without mayonnaise—but with a ton of flavor!

Ingredients

2 cans(6 Oz. Size) Chunk Tuna In Water, Drained

1 wholeLarge Lemon, Juiced

2 ounces, weightCrumbled Feta Cheese

1 TablespoonCapers

3 TablespoonsFinely Chopped Red Onion

15 wholeKalmata Olives, Pitted And Chopped

¾ cupsGreens Of Your Choice (arugula And Spinach Work Great), Chopped

6 wholeSoftened Sundried Tomatoes, Chopped

⅛ teaspoonsGarlic Powder

⅛ teaspoonsDried Oregano

¼ teaspoonsSalt

1 dashGround Black Pepper

1 dashRed Pepper Flakes, to taste

4 wholeLarge Ripe Tomatoes

Preparation

Combine all ingredients, except for ripe tomatoes, in a bowl. Cover and refrigerate for 1 hour prior to serving.

For tomatoes, use a sharp paring knife to cut a 3″ circle into the top of a tomato. Angle knife inward to help remove a triangle-shaped piece of tomato. Use a spoon to gently remove the pulp and seeds from the inside of the tomato (no need to scrape close to the skin—leave some flesh). Sprinkle the inside lightly with salt and pepper. Repeat with remaining tomatoes.

To serve, spoon tuna salad mixture into each hollowed tomato. Garnish as desired and serve!

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.